2. Prepare Cream Cheese Pastry. Blend together flour, butter, cream cheese and salt in large bowl with mixer or finger tips until well blended and dough forms a ball. Divide dough into 24 equal pieces. Roll each piece into ball. Press into small brioche pans or mini muffin tins. If dough gets too soft, chill briefly. Use floured fingers to press dough up against sides of tins. Be careful not to let tin show since filling will stick.

3. Prepare Pecan Filling. Combine egg, syrup, sugar, butter, vanilla and salt in medium size bowl; stir together until well blended. Stir in pecans. Spoon filling into pastry lined tins. Filling should come almost to top of tins, but not touch any exposed area.

4. Bake in preheated moderate oven, 350 degrees, for 25 to 30 minutes or until filling is set but center is still soft. Cool tartlets in tins on wire racks. Loosen sides with tip of knife, if necessary. Carefully unmold tartlets.

5. Decorate with drizzles of Chocolate Topping, if you wish. Store in an air tight container at room temperature.

CHOCOLATE TOPPING: Melt together 2 squares (1 ounce each) semi-sweet chocolate and 2 teaspoons flavorless oil in top of double boiler over hot, not simmering water, stirring constantly, until melted. Use parchment paper cone or spoon to drizzle chocolate over top of tartlets.